Mushroom and artichoke omelette


Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions.

It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
57 K 4/5 (20 reviews)
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Last modified on: May 10th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Mushroom and artichoke omelette

Beat the eggs

Break 6 eggs, salt and pepper, then beat for 1 minute.

Set aside.

Stage 2 - 5 min.
Mushroom and artichoke omelette

Prepare the filling

Peel 1 spring onion (scallion) and chop finely.

Set aside.

Stage 3 - 7 min.
Mushroom and artichoke omelette
Prepare 350 g mushrooms, and cut them into small pieces.

Reserve.

Stage 4 - 20 min.
Mushroom and artichoke omelette
Prepare 4 purples globe artichokes and cut into small pieces.

Set aside.

Stage 5 - 2 min.
Mushroom and artichoke omelette
Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Stage 6 - 6 min.
Mushroom and artichoke omelette
Add the mushrooms and fry until lightly browned.

Towards the end of cooking, add the artichokes.

Transfer the filling onto a plate.

Stage 7 - 4 min.
Mushroom and artichoke omelette

Cook the omelette

Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.

When the oil is hot, pour in the beaten eggs.

Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.

Stage 8 - 5 min.
Mushroom and artichoke omelette
When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.

Stage 9 - 2 min.
Mushroom and artichoke omelette
To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.

Serve right away.
Remarks
As with all omelettes, do take care not to overcook it, or it will be too dry.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %60 RDI=6 %140 RDI=20 %1,690 RDI=90 %7,090 RDI: 90 %
Per 100 g4 RDI=2 %4 RDI=0 %10 RDI=2 %130 RDI=7 %550 RDI: 7 %
Per person10 RDI=6 %20 RDI=1 %30 RDI=5 %420 RDI=20 %1,770 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 4 people : 4.80 €
  • Per person : 1.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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